Chilled Cucumber Soup Recipe
Chilled soups are the perfect refreshing start to a summer meal. To pack for a picnic, simply place in an insulated jug in the cooler until ready to eat, then just shake, pour and garnish. Makes about 4 cups. 1 cup per serving.
3 large cucumbers, peeled, seeded, coarsely chopped
1 large yellow or orange bell pepper, cored, seeded, coarsely chopped
2 green onions, chopped
1 jalapeño peppers, minced
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped fresh mint
2 medium garlic cloves, minced
1 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 cups plain yogurt
1 1/2 cups sour cream, divided
1 gram kief or finely ground dry style hash
1 teaspoon white wine vinegar
Additional chopped cilantro or mint for garnish (optional)
Combine the cucumbers, bell pepper, green onions, jalapeño, cilantro, mint, garlic, salt, pepper, cayenne, yogurt, sour cream, kief (or hash) and white wine vinegar in the bowl of a food processor or blender. Puree until very smooth and then refrigerate until well chilled, at least two hours. Serve sprinkled with additional minced cilantro and mint.
